Lamb With Green Chili Masala


  • 2 pounds of lamb shoulder cut into 1.5 cubes
  • 1 tablespoon cumin powder
  • 1 tablespoon kosher salt (halve if using regular salt)
  • 1 teaspoon ground black pepper
  • 1 tablespoon of oil
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 3 onions sliced thin
  • 6-10 jalapenos seeded and cut lengthwise into quarters
  • 1/2 teaspoon tamarind concentrate
  • cilantro for garnish



  • Combine the cumin, salt and pepper in a small bowl and sprinkle all of it onto the lamb pieces, tossing around to coat evenly. Heat heavy pot with a lid over medium high heat until it is very hot. Add the oil and brown the meat meat on both sides. Work in small batches, being careful not to overcrowd the pot. You want to get a nice dark brown crust on the outside of the meat as this contributes to the flavor of the sauce. Transfer the browned meat to a plate and set aside.
  • Add a little more oil if the pan needs it, then add the cumin seeds, mustard seeds, fenugreek seeds and fennel seeds to the pot, stirring for about 30 seconds to lightly toast them. Add the ginger and garlic and fry for another minute or so while stirring continuously to prevent burning. Add the onions, then turn down the heat to medium low and cover with a lid for 10 minutes. Remove the lid, and stir vigorously to loosen the bits of flavor from the bottom of the pan. Let most of the accumulated liquid evaporate, then return the lamb to the pot along with any juices. Stir to combine, then cover with a lid and cook over medium low heat for 1 1/2 hours.
  • Add the jalapenos and tamarind concentrate. Since the capsaicin (the compound that makes chili peppers spicy) is in the light color membranes the seeds are attached to, leaving some of the membranes will make your masala more spicy. partially cover to